Cornish Game Hens with Lemon Herb Aioli

Aioli comes from Provençal and is basically an emulsified dressing to enhance meats, seafood, boiled vegetables etc. My recipe uses mayonnaise as a base for convenience. Although a freeze wiped out many herbs from my garden, I still got some sage, rosemary and oregano and added some frozen basil. I suggest using only fresh herbs for this recipe but if you must use dry, freshen them with a bit of hot water then stain them with a tea strainer before adding them to the mayonnaise. Gluten-free

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Cornish Game Hens with Lemon Herb Aioli

Yield: 2-4 servings
2 cups mayonnaise
3 cloves garlic minced
1 tablespoon each of:
Fresh basil
Fresh oregano
Fresh sage
Fresh rosemary all chopped
Zest and juice from 1 lemon
1 teaspoon salt
1 teaspoon fresh cracked pepper

2 Cornish game hens w/out giblets
2 cups small multicolored potatoes
2 cups baby multicolored carrots

Mix aioli in a small mixing bowl and rinse and pat game hens dry with paper towels. Coat hens generously inside and out with aioli and bake in a preheated 365◦ oven till the thickest part of the hen reaches 165◦.
While hens are cooking steam your carrots and potatoes. Serve either half or whole hens plated as pictured.

©2014 Aron Bradley


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